The Marshal, Chef Charlie Marshall’s ten-year-old restaurant in Hell’s Kitchen, serves only New York State wines and spirits distilled in the Northeast, the electricity is powered by wind, and the kitchen is fired with apple juice. and cherry wood, no gas. Next month, Mr. Marshall offers a range of farm-to-table dinners, most with six courses and a dessert, each paired with six New York wines. He’s been doing the dinners for years, usually in February, but this is the first time they’ve taken place since 2019. Smallholdings, a label of Lot 10 Vineyard on Skaneateles Lake, and McCall Wines of Cutchogue, NY, are two new wineries. involved in the series. Dinners are scheduled for March 1, 2, 8, 9, 14, and 15 at 7:30 PM, $95 plus tax and gratuities.
The Marshal, 628 Tenth Avenue (45th Street), 212-582-6300, the-marshal.com. †
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